Use the small holes of a box grater to finely grate the carrots by hand; if you use a food processor, the carrots will be too wet, making the pancakes dense and less tender.

Recipe by Southern Living

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Iain Bagwell; Prop Stylist: Heather Chadduck; Food Stylist: Ana Kelly

Recipe Summary

hands-on:
40 mins
total:
50 mins
Yield:
Makes about 24 pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 5 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in carrots and next 2 ingredients. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Mascarpone Cream.

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  • Note: When using a griddle, heat it to 350°.

  • Tip: For tender pancakes, don't overmix the batter; it should be lumpy.